I'm in the home stretch with crock pot recipes and tonight was Helene's turn. Maybe she has an advantage since I took a break from the brown glop spree, or maybe she has an advantage because the meal wasn't...well, brown glop. But regardless, it was good. Unfortunately I left the camera at the store (not that the dish was particularly photo worthy).
Here's the recipe:
Curried Island Chicken
3 lb broiler or fryer chicken -- cut up
8 oz pineapple chunks in juice
4 t curry powder
1 whole clove garlic -- crushed
1 t chicken bouillon granules
1 T onion -- grated
1/2 t salt
1/8 t pepper
2 T cornstarch
2 T water
Place chicken in a slow cooker. Drain pineapple and reserve juice and chunks separately. In a small bowl, combine reserved juice with curry powder, garlic, bouillon granules, onion, salt and pepper. Pour mixture over chicken. Cover and cook on LOW 4 1/2 hours to 5 hours or until chicken is tender.
Remove chicken from pot and keep warm. Turn control to HIGH.
In a small bowl, dissolve cornstarch in water; stir cornstarch mixture and reserved pineapple chunks into slow cooker. Cover and cook on HIGH 15 to 20 min.
Serve chicken and sauce over cooked rice and your favorite chutney. Sprinkle with shredded coconut, dates, raisins and/or chopped banana or papaya (optional).
I skipped the rice and chutney and opted for eGullet's famed roasted cauliflower (I've been hankering for this dish for a while now). My only comment about the recipe is that I would back off on the cornstarch and go a bit more natural with the sauce. Other than that, this was a good recipe - thanks Helene!
Next up...last but not least...Jumanggy's Kalbi Jim. And for those of you following along at home, I'll announce a winner some time next week unless I get more recipes submitted.
Farina Alto – Albuquerque, New Mexico
4 days ago